At this moment, the Farm at Southall is blanketed in a four-inch layer of soft snow, the kind we only get once every several years in Middle Tennessee. But just below, life underground is waking up. Next week, when the forecast is calling for sun and temperatures near 60 degrees,…Read More
One of our favorite milestones of the late summer at Southall is the bean harvest.
As the days shorten and the season starts to turn, it’s a time to think back to native populations who grew these staples for centuries before us in this area, and the ways the cultural and culinary traditions have passed down through the years. Take a minute to hear more from Chef Tyler Brown on the heirloom varieties grown at Southall, and the unique way we process them for use and storage.